Appetizers / Soups / Salads

Beet Borscht Soup homemade takes several minutes to prepare.

Beet Borscht Soup homemade takes several minutes to cook.

Beet Borscht Soup homemade makes 6 servings.

The ingredients for Beet Borscht Soup homemade are:

1.5 cup, shredded Cabbage, fresh
2.0 cup Beets, fresh
0.75 cup, chopped Onions, raw
2.0 medium Carrots, raw
5.0 clove Garlic
3.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw
45.0 Grams Tomato Paste
8.0 cup Campbell's low sodium chicken broth
0.3 tbsp Apple Cider Vinegar, Bragg's Organic

Here is how you make Beet Borscht Soup homemade:

Roast the beets whole then allow to cool. Shred carrots, finely chop onions. Soften the carrots and onions I dutch oven with a little bit of oil. Add 1 cup of broth, tomato paste and vinegar and cabbage. Let simmer for 20 min with lid on. Add rest of broth and the potatoes increase temp and cook until potatoes until soft. Shred beets and add to soup with a bay leaf. Cook until finished varnish with parsley.Serving Size: 2 cupsNumber of Servings: 6.0Recipe submitted by SparkPeople user MANN22.

The nutritional information for Beet Borscht Soup homemade is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 140.5

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 943.1 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 5.5 g
• Protein: 7.0 g